Archive | June, 2013

Marinated Melanzane

Tweet The Italian eggplant (melanzane) is smaller than the American variety, although, both have a shiny, deep purple color. In Sicily, there are small, round eggplants that are mauve-colored with white streaks. These Tunisian eggplants are preferred for their sweeter flavor. Eggplants have a dimple at the blossom end which is either round or oval. […]

Continue Reading

Grilled Romaine

Tweet Salads and Summer go hand-in-hand. There are countless choices from light fresh fruit salads (Watermelon & Gorgonzola with Balsamic Drizzle, Melone e Mozzarella, Gorgonzola e Pera) to substantial main dish types (Muffuletta Salad). We all have our favorite tried and true recipes, (the one’s everyone likes that we can practically make in our sleep). Once you’ve […]

Continue Reading

Ricotta Salata Dressing

Tweet Ricotta salata is not the ricotta used in dishes, such as lasagna. This ricotta is pressed, dried and salted, (salata) with a firm but crumbly texture and mild, milky flavor. Think of it as an Italian feta. Originally made in Sicily, it is also made in the Italian regions of Campania, Apulia, and Lazio. […]

Continue Reading

Summer Squash A Scapace

Tweet “A Scapece” is a two-step method of preparing vegetables. First, le verdure (vegetables) are fried, then marinated in vinegar overnight. Typically, they are served as Merende or as a side dish with meat or fish. I use zucchini and (in this image) crook-neck squash. The last few times I’ve made this, I roasted the […]

Continue Reading

Broccolini

Tweet Referred to as baby broccoli and used in Italian cooking, this vegetable was first developed in Japan. Broccolini is a hybrid of broccoli and Chinese kale (kai pan). Unlike broccoli, it is the side shoots of the plant that are harvested, not the main stalk. Thinner stalks (more like asparagus) make for a slightly […]

Continue Reading

Tonno e Cannellini Bean Insalata

Tweet My pantry may be sparse from time to time, but I always seem to have cans of tuna and cannellini beans on hand. I have been making this simple salad for years. It is one of my go-to meals, when I haven’t had time to go the market or I need a meal in […]

Continue Reading

Potate in Insalata

Tweet A potato salad in Italy is quite different from a salad by the same name here in the states. Consisting of boiled, cooked and peeled potatoes, this salad is simply dressed with olive oil, garlic and parsley, then seasoned with salt and pepper. Because it’s served at room temperature, it can easily be prepared […]

Continue Reading

American as Baseball & Apple Pie

Tweet This weekend, on the heels of last month’s cool weather (68*) vacation, I am in Phoenix, Arizona. The weather is a sweltering 111 degrees … in the shade. A complimentary stay at the stylish Renaissance Hotel, one more visit with Joe before he heads off to the land down under (to visit “our Aussie […]

Continue Reading

Pecan Pie French Toast

Tweet Mother’s Day Brunch, held in the historic ballroom of the Bourbon Orleans, live jazz and amazing food was a delectable triple treat. The Bourbon Orleans, my favorite hotel in the French Quarter, is located directly behind the Saint Louis Cathedral and the Cafe Du Monde (quick access for our morning, afternoon and late-night beignets). This […]

Continue Reading
Roasted Cauliflower with Whipped Goat Cheese

Roasted Cauliflower with Whipped Goat Cheese

Tweet May was one big holiday for me! The first half of the month, my son and I went to New Orleans for a special Mother’s Day trip and the remainder of May was spent at our family cabin in Northern California. I have several recipes to share and a story … or two. As […]

Continue Reading